Raspberry Lemonade Cake

Ingredients:

1 cup very hot water

1 box (4-serving size) raspberry-flavored gelatin

1 box Betty Crocker® SuperMoist® white cake mix

1/2 cup frozen (thawed) lemonade concentrate

1/4 cup water

1/3 cup vegetable oil

4 egg whites

1 container Betty Crocker® Whipped vanilla frosting

1 cup frozen (thawed) whipped topping

1 1/2 cups fresh raspberries, if desired

Lemon peel strips, if desired 

 

Directions:

 

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.
• In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.
• Bake 25 to 31 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.
• In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.

 

Chocolate Cheesecake Candy Cane Bars

Ingredients

Crust:

• 20 chocolate wafer cookies
• 3 tablespoons unsalted butter, melted
• 1 tablespoon sugar
• 1/2 teaspoon ground coffee beans
• 1/4 teaspoon fine salt

Filling:

• 8 ounces semisweet chocolate, finely chopped
• 8 ounces cream cheese, room temperature
• 2/3 cup sugar
• 1/2 cup sour cream
• 2 large eggs, room temperature

Glaze:

• 4 ounces bittersweet chocolate, chopped
• 2 tablespoons unsalted butter
• 1 teaspoon light or dark corn syrup
• 2 tablespoons sour cream, room temperature
• 1/2 cup crushed candy canes (see Cooks Note)

Directions

Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil. 

For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.


Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)


Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.


Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack.


For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.


Cut into small bars or squares. Serve chilled or room temperature.


Store cookies covered in the refrigerator for up to 5 days.


Cook's Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so.

Ginger Macadamia Biscotti

INGREDIENTS:

• Crisco® Original No-Stick Cooking Spray
• 1 (18.25 oz.) package Pillsbury® Golden Butter Cake
• 1 cup Pillsbury BEST® All Purpose Flour
• 2 1/2 teaspoons ground ginger
• 2 teaspoons grated lime peel
• 1/2 cup butter, melted and slightly cooled
• 2 large eggs
• 1 1/2 cups coarsely chopped macadamia nuts
• 1 cup white chocolate chips
• 1 tablespoon Crisco® All-Vegetable Shortening

PREPARATION DIRECTIONS:

1. HEAT oven to 350°F. Position rack in center of oven. Spray cookie sheet with no-stick cooking spray.


2. PLACE cake mix, flour, ginger, lime peel, melted butter, eggs and macadamia nuts in large mixing bowl. Blend 1 to 2 minutes with an electric mixer on low speed until well blended, scraping bowl often (dough will be very stiff).


3. TRANSFER dough to prepared cookie sheet. With floured hands, shape dough into two rectangles, each 14-inches long by 3-inches wide by 3/4-inch thick, about 4 to 5 inches apart on sheet. Mound the dough so it is slightly higher in the center than at the edges.


4. BAKE 30 to 35 minutes or until firm to touch. Remove from oven and cool on sheet for 10 minutes. Leave oven on.


5. CUT each rectangle into 3/4-inch slices on the diagonal using a sharp kitchen knife, while still on cookie sheet. Carefully turn slices onto their sides. Return cookie sheet to oven.


6. BAKE an additional 10 minutes. Turn oven off and let biscotti remain in oven until crisp; 30 to 40 minutes. Remove from oven and transfer biscotti onto a rack. Cool completely.


7. PLACE white chocolate chips and shortening in a resealable food storage bag. Microwave 30 seconds on MEDIUM HIGH (70% power). Knead mixture in bag. Microwave another 30 seconds on MEDIUM HIGH. Knead. If necessary, microwave an additional 10 to 15 seconds, until chips are melted. Cut a small corner from bag. Drizzle melted white chocolate over biscotti.

Apple Crumb Pie

Thanks to my sister Susan for posting a link to this Taste of Home recipe.  Very good warm, with vanilla ice cream!

• 6-8 Servings
• Prep: 15 min. Bake: 45 min.

Ingredients

• Pastry for single-crust pie (9 inches)
• 6 cups chopped peeled tart apples (about 6 medium)
• 2 tablespoons butter, melted
• 2 tablespoons sour cream
• 4 teaspoons lemon juice
• 1/2 cup sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 
  TOPPING:
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup cold butter

Directions

• Line a 9-in. pie plate with pastry; flute edges and set aside. In a large bowl, combine the apples, butter, sour cream, lemon juice, sugar, flour, cinnamon and nutmeg. Spoon into pastry shell.
• For topping, in a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
• Bake at 375° for 45-50 minutes or until the filling is bubbly and the apples are tender. Cool on a wire rack. Yield: 8 servings.

Nutritional Analysis: 1 piece equals 380 calories, 17 g fat (9 g saturated fat), 30 mg cholesterol, 189 mg sodium, 57 g carbohydrate, 2 g fiber, 2 g protein.

Apple Crumb Pie published in Taste of Home October/November 2001, p31

Fudge

This recipe is very very close to Nana's holiday fudge recipe. Of course, Nana would make a double-triple batch! Sometimes she added a half-teaspoon of orange extract too. And she nearly always added some nuts.

Ingredients:

• 2 cups (400 grams) granulated white sugar
• 2 squares (2 ounces) (60 grams) unsweetened chocolate, chopped
• 2 tablespoons light corn syrup
• 2/3 cup (160 ml) half-and-half (or light cream)
• 2 tablespoons (28 grams) unsalted butter, cut into pieces
• 1/8 teaspoon salt
• 1 teaspoon pure vanilla extract

Directions:

Grease the bottom and sides of an 8 x 8 x 2 inch (20 x 20 x 5 cm) pan with about 1 tablespoon (14 grams) of room temperature unsalted butter. Set aside.

In a heavy 2 1/2 - 3 quart saucepan, place the sugar, chocolate, light corn syrup, and half-and-half. Over medium-low heat stir the ingredients, with a wooden spoon, until it comes to a boil. Cover the pan with a lid for about 2-3 minutes to allow the sides of the pan to wash themselves down and dissolve any sugar crystals. Remove lid and clamp a candy thermometer onto the side of the saucepan and, making sure it does not touch the bottom of the pan, boil the mixture gently (adjust the heat as necessary) until the temperature reaches the soft ball stage (236 degrees F) (113 degrees C). Do not stir or shake. (Wash down the sides of the pan with a pastry brush dipped in cold water if any granules form.) 

Remove from heat and drop the 2 tablespoons of butter on top of the fudge, but do not stir the butter into the fudge. Allow the fudge to cool to lukewarm (110 degrees F) (38 - 43 degrees C). Remove the thermometer and add the vanilla extract and salt. Beat the fudge (you can do this by hand with a wooden spoon or with an electric hand mixer) until it begins to lose its shine and is nice and creamy. Pour into the prepared pan and let cool for several hours before cutting into squares.

Store and serve at room temperature.

Makes one 8 x 8 inch (20 x 20 cm) pan of fudge.

Read more: http://www.joyofbaking.com/chocolatefudge.html#ixzz0zjT9ovGQ

Delightful Strawberry Ice Cream

Yes, another ice cream recipe!  I have a little-used ice cream maker... decided it was time to give it a workout!

Ingredients:

• 1 quart strawberries, washed, drained and hulled
• 1 1/3 cup sugar, divided
• 2 tablespoons flour
• 1 1/2 cup milk
• 2 eggs, beaten
• 2 cups whipping cream
• 1 teaspoon vanilla extract

Directions:

Sprinkle strawberries with 1/3 cup sugar; mash and chill.

Mix 1 cup sugar, flour and milk together in a saucepan; cook, stirring over low heat, until mixture thickens. Stir a small amount of hot mixture into eggs; add eggs to hot mixture. Stir constantly while cooking for 3 minutes. Chill.

Add mashed berries, cream and vanilla to custard mixture. Pour mixture into ice cream container and freeze according to manufacturer's instructions.

This recipe from CDKitchen for Delightful Strawberry Ice Cream serves/makes 1.5 quarts

No-cook Strawberry Ice Cream

Ingredients:

• 1 pound strawberries, trimmed, halved if large
• 3/4 cup sugar
• 3/4 teaspoon fresh lemon juice
• 1/8 teaspoon salt
• 2 cups heavy cream

• Equipment: an ice cream maker

Preparation:

Coarsely mash strawberries with sugar, lemon juice, and salt using a potato masher in a large bowl. Let stand, stirring and mashing occasionally, 10 minutes.

Transfer half of strawberry mixture to a blender and purée with cream until smooth. Return strawberry cream to bowl with remaining strawberries and chill, stirring occasionally, until very cold, 3 to 6 hours.

Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.

Read More http://www.epicurious.com/recipes/food/views/Perfect-No-Cook-Strawberry-Ice-Cream-354503#?mbid=synd_shine1_icecreamrecipes#ixzz0rWqVKlbC

Frozen Watermelon-Lime Bars

This sure looks good!

Gourmet  | August 2008
by Ian Knauer
Yield: Makes 6 servings
Active time: 20 min
Total time: 4 hr
The combination of condensed milk and lime gives this dessert a bit of tropical flair.
Ingredients
For Watermelon Sorbet:

• 1 (2 1/2-pounds) piece of watermelon
• 1/2 cup sugar
• 2 tablespoons fresh lime juice
• 1 tablespoon tequila

For Lime Semifreddo:

• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon grated lime zest
• 1/2 cup fresh lime juice
• 1/2 cup chilled heavy cream

Equipment:

• An ice cream maker

Preparation
Make watermelon sorbet:
Line a 9-inch square baking pan (2 inches deep) with plastic wrap or parchment paper, leaving a 2-inch overhang. Put lined pan in freezer.
Coarsely chop watermelon flesh (leave seeds in), then purée enough to yield 2 1/2 cups in a blender.
Add sugar, juice, and tequila to purée and blend 30 seconds.
Freeze sorbet in ice cream maker. Transfer to lined baking pan, smoothing top. Put in freezer to harden, at least 1 hour.
Make lime semifreddo:
Whisk together condensed milk, zest, and juice. Beat cream until it just holds stiff peaks, then gently fold into condensed-milk mixture.
Spread over sorbet, smoothing top. Freeze until solid, at least 2 hours.
To serve, lift dessert from pan using plastic wrap. Cut into 12 bars and serve on chilled plates.
Cooks' note: Dessert can be frozen (covered once completely frozen) up to 3 days. Cut into bars just before serving.

Fudge Berry Pie

Ingredients:

• 2 pkgs (10oz. each) frozen sweetened raspberries or strawberries, thawed and drained
• 1/4 cup corn syrup
• 1 carton (12 oz.) frozen whipped topping, thawed; divided
• 1 chocolate crumb crust (9 inch)
• 1 cup semi sweet chocolate chips

How to Prepare:
In a blender, process the berries until pureed. Pour into a large mixing bowl. fold in 2 cups of whipped topping. Spoon into the crust. Freeze for 2 hours, or until firm.

In a sauce pan, combine one cup of whipped topping with the chocolate chips; cook and stir over low heat until smooth. Spread over filling. Cover and freeze for 4 hours or until firm. Remove from the freezer 30 minutes before serving. Garnish with remaining whipped topping.

Lemon Cheesecake Bites

Ingredients:

• 1/3 cup lemon snap cookie crumbs (or graham cracker)
• 2 tbsp butter, melted
• Zest of 1 lemon
• 1/4 cup ricotta cheese
• 2 oz cream cheese
• 1 egg
• 1/4 cup sugar, plus 2 tbsp
• Juice of 1/2 lemon

How to Prepare:
1) Preheat oven to 350. In a food processor, grind up enough lemon snap (or graham cracker) cookies to get 1/3 cup of crumbs. Pour melted butter in and mix until well mixed. Spoon a tightly packed tablespoon in each cup of a well greased/buttered mini muffin tray.

2) In the food processor, combine the ricotta, cream cheese, egg, sugar, half of the lemon zest, and lemon juice. Pour into each muffin cup.

3) Place muffin tray in a large baking dish (I use a 9x13 pyrex dish). Fill the larger dish with water so that it reaches halfway up the muffin tray.

4) Bake for 25 minutes, then remove and place tin on wire racks to cool for 30 minutes. Then place in the fridge to chill for at least 15 minutes. Combine the remaining lemon zest with sugar (I use about 2 tbsp) to garnish each bite with. Use a knife along the edges to get the cheesecake bits out, and enjoy!

Pineapple Upside Down Cake

Ingredients:

• 1/4 cup butter or margarine
• 1/2 cup packed brown sugar
• Sliced pineapple (canned, 8.5 oz, or fresh)
• Marachino Cherries (optional)
• Pecan halves

Batter:

• 1 1/2 cups cake flour, or 1 1/4 cups all-purpose flour
• 1 cup sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup milk
• 1/3 cup shortening
• 1 egg
• 1 tsp. vanilla

How to Prepare:
Heat oven to 350°. Melt butter over low heat in round layer cake pan, 9"x1 1/2". Sprinkle brown sugar evenly over butter. Arrange pineapple, whole slice in center, cherries, and pecans on top of the brown sugar mixture.

Measure all cake batter ingredients into large mixing bowl. Blend 1/2 minute on low speed, scraping constantly. Beat 3 minutes at high speed, scrape occasionally. Pour on top of brown sugar/pineapple mixture in cake pan.

Bake 35-45 minutes, till pick inserted in the cake center comes out clean. Immediately invert onto serving plate. Leave cake pan over cake for a few minutes, remove, cool completely.

Orange Pineapple Carrot Cake

This cake has a lot of ingredients; but it comes together very quickly and is DELICIOUS!!

Ingredients:
Cake:

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups sugar
• 4 large eggs
• 1/2 cup frozen pineapple-orange juice concentrate, thawed
• 1/2 cup sour cream
• 1/2 cup vegetable oil
• 2 cups grated carrots
• 1 81/2-ounce can crushed pineapple in juice, well drained
• 1/2 cup raisins
• 1/2 cup chopped macadamia nuts

Frosting:

• 1 1/2 8-ounce packages cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 cup frozen pineapple-orange juice concentrate, thawed
• 2 cups powdered sugar

How to Prepare:
Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan.

Combine first 5 ingredients in medium bowl; whisk to blend. Using an electric mixer, beat 2 cups sugar, eggs, 1/2 cup juice concentrate, sour cream, and vegetable oil in large bowl until smooth. Beat in dry ingredients; stir in carrots, pineapple, raisins, and nuts. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.

Combine cream cheese, butter, and remaining 1/4 cup juice concentrate in medium bowl. Beat until blended. Add powdered sugar and beat until smooth.

Spread frosting over cake. (Can be prepared 2 days ahead. Chill until frosting sets, then cover and keep chilled.)

Christmas Ribbon Salad

Ingredients:
First Layer:

• 2 3oz. pkg. lime Jello
• 2 1/2 cups hot water

Second Layer:

• 1/2 cup pineapple juice
• 20 large marshmallows, cut up
• 1 3oz. pkg. lemon Jello
• 8 oz. cream cheese, softened
• 1 1/2 cups hot water

Third Layer:

• 1 3oz. pkg cherry Jello
• 1 3oz. pkg raspberry Jello
• 2 1/2 cups hot water

How to Prepare:
Do this wonderful Jello salad a day in advance, it will take that long.

First layer:
Combine lime jello and hot water, pour into a 9x13 glass or enamel pan. Let stand in refrigerator till firm, several hours.

Second Layer:
Heat pineapple juice and marshmallows in a medium saucepan till melted. Dissolve lemon jello in hot water in a separate dish. Combine softened cream cheese with marshmallow liquid, and lemon jello and mix. When cool, pour over first layer and let stand in refrigerator till firm.

Third Layer:
Combine rasperry and cherry jello, and 2 1/2 cups water in a separate dish, and let cool. Pour over 2nd layer, let stand in refrigerator till firm. Cut into squares or diamond shapes.

Chocolate Strawberry Sauce

Ingredients:

• 2 Tbsp. sugar
• 2 Tbsp. unsweetened cocoa
• 1 Tbsp. cornstarch
• 1 cup non-fat milk
• 2 Tbsp. light corn syrup
• 1 Tbsp. brandy
• 1/2 tsp. vanilla extract
• 2 tbsp. chopped dried strawberries

How to Prepare:
In a small saucepan, combine sugar, cocoa, and cornstarch. Gradually stir in milk, corn syrup, brandy and vanilla. Cook over medium heat, stirring constantly until thickened. Remove from heat. Stir in dried strawberries. Serve warm, or at room temperature, over angel food cake, ice milk, or nonfat frozen yogurt.

Layered Ice Cream Terrine

Ingredients:

• 12 unfilled ladyfingers
• 1 pint raspberry sherbet, slightly softened
• 1 pint vanilla ice cream or vanilla frozen yogurt, slightly softened
• 1 pint chocolate ice cream or chocolate frozen yogurt, slightly softened
• 2 cups nondairy whipped topping or 1 cup heavy cream whipped stiff with 1 Tbsp. sugar
• Melted semisweet chocolate or chocolate ice cream sauce for drizzling

How to Prepare:
Tear off two 20-inch lengths of aluminum foil. Place on top of each other and fold over sides to make a 9-inch wide strip. Fit into 9 x 5 inch loaf pan, letting ends extend above long sides of pan to cover top when filled.

Split ladyfingers apart and separate tops from bottoms.

Spoon raspberry sherbet into foil-lined loaf pan. With back of spoon, press into even layer.

Arrange 12 ladyfinger halves over sherbet (make 4 rows with 3 ladyfingers each). Top with even layer of vanilla ice cream. Repeat layers with remaining ladyfingers and chocolate ice cream.

Fold foil tightly over top of loaf. Freeze at least 5 hours or overnight.

To serve, fold back foil. Loosen ends from pan with thin knife. Holding foil, carefully lift loaf from pan and invert onto serving dish.

Just before serving, spread whipped cream over top and drizzle with melted chocolate.

Oatmeal Bars

Ingredients:

• 1/2 cup butter
• 2 cups brown sugar
• 2 cups oatmeal (quick cooking)
• 2 eggs, lightly beaten
• 2 teaspoons vanilla
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup chopped walnuts

How to Prepare:
Heat oven to 350 degrees. Grease 9x13 pan. Melt butter in medium pan. Add sugar and stir until dissolved. Cool slightly. Stir in eggs and vanilla, beat well. Stir in oats, baking powder and salt, blending well. Then blend in nuts. Spread in pan and bake about 30 minutes or until imprint remains when touched in the center like brownies. Do not over bake. Cut into squares while warm.

Peanut Butter Cookies

Ingredients:

• 2 1/2 cups all purpose flour
• 1 tsp. baking powder
• 1 1/2 tsp. baking soda
• 2 cups packed light brown sugar
• 1 cup vegetable shortening
• 1 cup peanut butter
• 2 eggs

How to Prepare:
Preheat oven to 350°. Lightly grease 2 baking sheets.

Combine the flour, baking powder, and baking soda.

In a large bowl, beat together the brown sugar, vegetable shortening, peanut butter, and eggs. Gradually blend in the dry ingredients. The dough will be very soft.

Roll the dough into 1" balls. Place on prepared baking sheet and flatten slightly with your palm. Using a fork, dipped in sugar, press a criss-cross pattern into the top of each cookie, flattening it just a bit more.

Bake for 10 to 12 minutes. Cool slightly on baking sheet, and then cool completely on wire racks.

Neapolitan Cookies

Ingredients:

• 1 cup dried cranberries, roughly chopped
• Orange Sablé Dough at room temperature (recipe follows)
• 1 cup walnuts, coarsely chopped
• Chocolate Espresso Dough at room temperature (recipe follows)

Orange Sable Dough:

• 1 1/4 cup whole blanched almonds
• 1 cup confectioners' sugar
• 3/4 cup (1 1/2 sticks) unsalted butter
• 3 Tbsp finely grated orange zest (2 to 3 oranges)
• 1 large egg
• 1 tablespoon freshly squeezed lemon juice
• 1 1/2 cups all-purpose flour

Chocolate Espresso Dough:

• 1 1/2 cups all purpose flour
• 1/2 cup Dutch-process cocoa powder
• 1/2 Tbsp finely ground espresso beans
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup confectioners' sugar
• 1 teaspoon pure vanilla extract

How to Prepare:
Neapolitan Cookies:
1) Line an 8 inch square baking pan with plastic wrap. In a large bowl, stir cranberries into Orange Sablé dough. In another large bowl, stir walnuts into chocolate espresso dough.

2) Press orange mixture into bottom of pan. Using an offset spatula, smooth top evenly. Spread chocolate mixture over orange mixture, and smooth evenly. Cover pan with plastic. Chill at least 2 hours.

3) Heat oven to 350°. Line two baking sheets with parchment paper. (I used cooking spray oops Martha Stewart would tsk tsk me hehe) Unmold dough; remove plastic. Cut into 2-by-8 inch bricks; cut bricks into 1/4-inch-thick slices. Place slices on baking sheets, spaced 1 1/2 inches apart. Bake until firm to the touch, 12 to 15 minutes. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough. Store cookies in an air-tight container up to 2 weeks.

Orange Sable Dough:
1) Place almonds and sugar in the bowl of a food processor. Process until mixture resembles coarse cornmeal; set aside.

2) Place butter and zest in bowl of an electric mixer. Beat on medium speed until white and fluffy, 2-3 minutes. On low speed, add almond mixture; beat until combined, 10 to 15 seconds. Add egg and lemon juice; combine. Add flour; beat until combined. Wrap in plastic and store, refrigerated, until ready to use.

Chocolate Espresso Dough:
1) In a large bowl, sift together flour, cocoa powder, and espresso beans; set aside.

2) In bowl of an electric mixer, combine butter, sugar, and vanilla until creamy, 3-4 minutes. Working in additions, gradually beat in flour mixture, scraping down sides of bowl twice. Wrap in plastic and store, refrigerated, until ready to use.

Chocolate Toffee Bars

Ingredients:

• 6 Tbsp unsalted butter, softened
• 1/2 cup brown sugar
• 1 1/2 tsp. pure vanilla extract
• 1 cup all purpose flour
• 1/4 teaspoon salt
• 1 cup semi sweet chocolate chips
• 1/2 cup sliced almonds

How to Prepare:
1) Preheat oven to 350° and lightly grease an 8-inch square baking pan.

2) Cream butter and brown sugar together in a large bowl, then blend in vanilla.

3) In a separate bowl, whisk together flour and salt, then add to butter mixture and mix well. Spread dough evenly into the prepared pan, and bake for 17-22 minutes or until golden brown.

4) Sprinkle top with chocolate chips, and cover the pan with foil or another pan to help melt the chocolate. After a few minutes, spread the chocolate with a spatula until evenly coated and smooth. If chocolate does not melt, pop the pan back in the oven for a minute.

5) Sprinkle almonds immediately over top and press in gently so they will stick. Let cool completely and cut into desired shapes. Store in an airtight container.

Snowballs

Ingredients:

• 1/2 cup butter or margarine
• 1/4 cup evaporated milk or cream
• 1/2 teaspoon vanilla extract
• 1 3/4 cups sifted flour
• 1/2 teaspoon salt
• 6 Tbsp. confectioners' sugar
• 1 cup chopped nuts

How to Prepare:
1) In an electric mixer, cream butter. Work in milk and vanilla.

2) Sift flour, sugar, and salt together in another bowl. Work into creamed mixture, stir in nuts.

3) Shape into balls about 3/4 inch big, and place on greased/floured cookie sheets. (cooking spray works great too) Bake at 375° for 12 minutes. Cool for a few minutes, then roll in additional powdered sugar, and place on wire racks to cool. Dust with additional powdered sugar when cool, if desired.